These slow cooker carnitas tostadas are absolutely addicting. My whole family loves these carnitas tostadas. We are all obsessed, and I have made them so many times now I can’t even count…

Ingredients   

• 6 Corn tortillas
• 1-2 Tbs Olive oil
• Salt and Pepper

• 1 Smithfield Boneless Pork Shoulder Seasoned Carnitas
• 1 cup fresh squeezed (if possible) orange juice
• 2 Tbs fresh lime juice
• 1 Jalapeno, deveined, deseeded, and diced small
• 1/2 cup red onion, diced small
• 2 Tbs vegetable oil (divided)

• Black beans
• Tomatoes
• Cilantro
• Red onion
• Cojita cheese
• Limes

Preparation Method

1. In a large skillet, add 1 Tbs vegetable oil, and heat over a medium-high heat.
2. Sear Smithfield Boneless Pork Shoulder Seasoned Carnitas on all sides.
3. Add to a slow cooker along with orange juice, onion, and jalapeño
4. Cook on low for 8-10 hours or on high for 4-5 hours.
5. Once fork tender, remove the pork from the slow cooker, remove any fat, then shred the meat. Save the juices.
6. Add the carnitas to an oven-safe pan and broil for 3-4 minutes until crispy bits form. Then remove from oven. Keep a close eye so they do not burn.
7. Toss with 1/2 cup of slow cooker juices

1. 20 minutes before serving Preheat oven to 400 degrees F.
2. Place tortillas on a baking sheet, and generously brush both sides with olive oil, and sprinkle with a little salt
3. Bake for 10-12 minutes, flipping once halfway through.
4. Bake until entire tortilla is crispy, add time if necessary so it is crispy, not chewy.
5. Remove from oven, and top immediately and serve.

1. Spread black beans on baked tostadas, then add the carnitas and toppings of your choice such as diced onion, tomatoes, fresh cilantro, salsa, queso fresco, guacamole etc.

Enjoy it!!

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